Ingredients
3
cups uncooked gluten-free brown rice penne
1
can (18 oz) Progresso™ Traditional chicken cheese enchilada flavor soup
1/2
cup milk
1 1/2
cups gluten-free shredded sharp Cheddar cheese (6 oz)
1
cup gluten-free shredded pepper Jack cheese (4 oz)
Preparation
Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in 3-quart saucepan, heat soup and milk to boiling. Remove from heat; stir in cheeses until melted. Stir in pasta. Spoon into casserole
Bake uncovered 20 minutes or until edges are bubbly. Refrigerate leftovers.
